You’ll love this dialed down low-carb pesto. It is full of tasty broccoli goodness and is the perfect accompaniment to any protein or as a dip. Make it in 20 minutes, with only 5.5g of net carbs.
What I love about adding broccoli to this pesto is that it makes a much larger quantity of pesto and turns it into a lovely, low-carb sauce to serve with your favorite meats, seafood or protein.
Or serve it as a dip with Lazy Low-Carb Tortilla Chips.
It’s less oily than regular pesto, so if you don’t typically love pesto, then you could well be convinced by Low-Carb Broccoli Pesto Sauce.
The Many Uses of Low-Carb Broccoli Pesto
There are so many ways to use pesto, which is why it has become a classic sauce over the years. This pesto sauce is not as oily and rich as regular pesto so it makes a great high-fat, low-carb sauce that you can serve generously.
Make up a batch of pesto as part of your weekly meal prep and use it throughout the week:
- Serve as a sauce with chicken, beef, lamb, pork or any seafood
- A dip for vegetables
- Dolloped over a salad
- Mixed through some zucchini noodles for a vegetarian low-carb option
- Add to an omelet or eggs
Low-Carb Broccoli Pesto Sauce works perfectly for low-carb or ketogenic diets due to the high-fat content and the added broccoli gives it a good boost of low-carb fiber. Add it to your protein of choice and you have your macros covered.
Low-Carb Broccoli Pesto Sauce is ready 20 minutes and has 5.5g of net carbs per serve.
Have You Tried These Other Low-Carb Side Dish Staples?
10 Minute Cauliflower Rice
Creamy Cauliflower Mash
How To Make Zucchini Noodles
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Low-Carb Broccoli Pesto Sauce
Ingredients
- 12 oz broccolini or broccoli (cut into florets if using broccoli)
- 2 cups chicken broth
- 1 cup basil leaves
- 2 garlic cloves
- 1/3 cup pine nuts
- 2/3 cup extra virgin olive oil
- 1/2 cup parmesan cheese grated
Instructions
- Pour the stock into a medium saucepan over high heat and bring to the boil.
- Add the broccoli or broccolini to the stock, cover, reduce heat and simmer for 5 minutes or until broccoli is tender.
- Meanwhile, place the basil, garlic cloves, pine nuts, parmesan cheese and half the oil (1/3 cup) into a food processor.
- Drain the broccoli and add to the food processor.
- Process until well combined.
- Add the remaining olive oil (1/3 cup), salt and pepper to taste and process till combined.
- Serve with your protein, as a dip, dollop over a salad or stir through zucchini noodles.
Notes
★ Did you make this recipe? Please give it a star rating below!
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